Ingredients:

  • 14.75 oz canned pink salmon, drained
  • 1 tbsp fresh lemon juice
  • 1/4 cup finely diced yellow onion
  • 1 stalk finely diced celery
  • 1 large egg, beaten
  • 1/3 cup fine cornmeal
  • 1/4 cup crushed saltine crackers
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp avocado oil

Instructions:

  1. Drain the canned salmon thoroughly. Place it in the mixing bowl and use a fork to flake the meat, removing any large bones or skin if preferred. Stir in the diced onion, celery, and lemon juice until evenly distributed.
  2. Add the beaten egg, cornmeal, crushed crackers, and seasonings. Fold the ingredients together gently with a spoon until the cornmeal is hydrated and the mixture holds together when pressed.
  3. Divide the mixture into 8 equal portions. Shape them into discs roughly 1 inch (2.5cm) thick, pressing the edges firmly.
  4. Heat the oil in the skillet over medium-high heat until it shimmers. Fry the patties for 3–5 minutes per side until a deep mahogany-colored crust forms and the center is firm.